Bacchus is a beautiful, slightly aromatic variety. Susceptible to sunburn, frost and all kinds of diseases quantities change from year to year quite a bit but when it works out the variety is a joy to work with. A good part of the grapes are fermented on the skins for about a week, the rest pressed directly. After being pressed we blend both juices and bottle with 9 g/l sugar left. When fermentation has finished we disgorge warmly by hand the following spring.